CARROLL SHELBY'S CHILI
This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.
Provided by MaryMc
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
- Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
Nutrition Facts : Calories 1122.8, Fat 85.8, SaturatedFat 44.4, Cholesterol 242.7, Sodium 1615.3, Carbohydrate 11.4, Fiber 1.5, Sugar 3.9, Protein 68.3
SLOW COOKER CHILI
A great chili should be richly spiced, with layers of deep, savory flavor. Here, that big flavor comes from the usual contenders, but also from the unexpected additions of unsweetened cocoa, soy sauce and Worcestershire, which provide complexity. This recipe makes a thick, comforting chili that can be prepared in a slow cooker or in a Dutch oven on the stovetop. Chili is perhaps the ideal slow-cooker dish because its flavor improves with a long, slow simmer. This makes a big batch, perfect for a cold-weather get-together, but if you're making it for a smaller group, the leftovers freeze well.
Provided by Sarah DiGregorio
Categories dinner, weekday, soups and stews, main course
Time 4h30m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Heat the oil in a large Dutch oven over medium. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic, season with salt and cook, breaking the beef into crumbles with a spatula, until the beef has lost its pink color, 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.
- Transfer the beef mixture into a 5- to 8-quart slow cooker. Stir in the tomatoes, vinegar, maple syrup, soy sauce, beef bouillon paste, cocoa, beans and 1/2 cup water. Cover and cook on low for at least 4 hours and up to 6 hours. (The chili can hold well on warm for an additional 2 hours.)
- When ready to serve, stir in the Worcestershire sauce. If the chili is too thick, stir in a bit of water until the texture is to your liking. Season to taste with salt. Serve in bowls and pass the toppings at the table.
CARROLL SHELBY'S CHILI PLUS!!
This is a combination of using the Carroll Shelby's chili mix and adding other ingredients to come up with an awesome chili!
Provided by Mark T.
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Brown ground beef and drain fat.
- Add peppers and onions and cook for 5 minutes.
- Add canned tomatoes, sauce and water.
- Add spices and a bit of the salt packet.
- Cook for 15 minutes.
- Add beans and mesa flower with water and cook until done.
- Serve with sour cream and grated cheese. Good with corn bread too.
Nutrition Facts : Calories 395, Fat 15.1, SaturatedFat 5.6, Cholesterol 61.7, Sodium 582, Carbohydrate 39.8, Fiber 10.3, Sugar 17.7, Protein 26.1
CARROLL SHELBY'S CHILI CON CARNE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 3h45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Cut the meat into quarter-inch cubes.
- Heat the oil in a skillet and cook the meat, stirring often, until browned.
- Transfer the meat to a kettle and add the onions and garlic. Cook briefly and add the chili powder, oregano, paprika, salt, cumin, tomato sauce and beer. Bring to the boil.
- Cover closely and cook over very low heat one hour. Add the cayenne pepper and cook two hours longer. As the chili cooks, skim the fat from the surface.
- Add the goat cheese and cumin seeds and Simmer, stirring, 30 minutes longer.
Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 17 grams, Sodium 819 milligrams, Sugar 4 grams, TransFat 1 gram
SLOW COOKER CHILI II
The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice.
Provided by Danelle
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 8h15m
Yield 8
Number Of Ingredients 16
Steps:
- Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
- Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce.
- Cover, and cook 8 hours on Low.
Nutrition Facts : Calories 272.9 calories, Carbohydrate 33.4 g, Cholesterol 34.4 mg, Fat 7.6 g, Fiber 10.9 g, Protein 18.9 g, SaturatedFat 2.7 g, Sodium 975 mg, Sugar 4.9 g
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